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Pineapple Chicken Kebabs

Pineapple chicken kebabs with a sweet-tangy Hawaiian glaze—marinated chicken plus caramelizing pineapple, peppers, and onion on grilled skewers. Thread everything onto soaked wooden skewers, then grill until the chicken is cooked through and the glaze turns glossy.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating 1 hour
Total Time 1 hour 32 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and kebab base
  • 2 lb chicken breasts Cut into 1-inch cubes.
  • 1 fresh pineapple Cut into chunks.
  • 2 bell peppers Red and green, cut into chunks.
  • 1 red onion Cut into chunks.
  • 12 wooden skewers Soaked to prevent burning.
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic Minced (2 cloves).
  • 1 tsp fresh ginger Grated.

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together soy sauce, pineapple juice, honey, olive oil, garlic, and ginger until the honey dissolves and the mixture looks uniform.
  2. Transfer the marinade to a container you can seal and set aside any leftover for basting during grilling.
Marinate
  1. Add chicken breasts to the marinade, making sure the cubes are well coated, then cover and refrigerate for 1-4 hours.
  2. Let the marinated chicken sit at fridge temperature until you’re ready to skewer so the glaze clings during grilling.
Skewer and grill
  1. Thread chicken, pineapple, bell peppers, and red onion alternately onto soaked wooden skewers for colorful, even spacing.
  2. Preheat the grill to medium-high heat so it’s hot enough to caramelize the glaze quickly.
  3. Grill kebabs for 5-6 minutes per side, basting with the remaining marinade as they cook, until the chicken is cooked through and the edges look caramelized.
Serve
  1. Serve hot with rice, letting the sweet-tangy juices coat the skewers.

Notes

Pro tip: Reserve a portion of the marinade before adding the chicken, then use that portion for basting so you can glaze the kebabs while grilling. Refrigerate leftovers in a covered container for up to 3 days; reheat gently to avoid drying out. Freezing is not recommended due to texture changes in pineapple and chicken. Dietary swap: use coconut aminos instead of soy sauce for a soy-free marinade (keep amounts the same).